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Parsley and Pancetta Salad

From SAVEUR Issue #135

by Monica Pope 

I've been a regular at Dolce Vita, chef Marco Wiles's casual pizzeria in Houston, since it opened in 2005. I always get the parsley and pancetta sala: a mound of parsley leaves with Parmigiano-Reggiano, over which the server ladles hot, crispy pancetta and pancetta fat from a tiny copper pot. Keep reading to see recipe »

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